3/4 cup buckwheat flour
2 tbsp. almond meal
1 tbsp. coconut flour
1 tbsp. baking powder
1/4 cup coconut sugar
1 cup Pure Cocobella Straight Up coconut water
1 pinch of salt
1 tsp. vanilla powder
4 medjool dates (soaked)
1 tbsp. almond butter
1/4 cup Pure Cocobella Straight Up coconut water
1/2 tbsp. coconut oil
1/2 tbsp. coconut sugar
1 banana: sliced in half then length ways
To make the pancakes: preheat a pan to a low heat. In a mixing bowl, combine buckwheat flour, almond meal, coconut flour, baking powder, coconut sugar & vanilla. Slowly add the coconut water, mixing until a smooth batter forms. Carefully pour the batter into the pan to form pancakes and cook for 3-4 minutes on each side or until golden brown.
To make the caramelised bananas: in a separate pan, turn the heat to medium and melt the coconut oil. Add in banana slices and fry on each side until golden. Sprinkle with coconut sugar on one side before flipping and sprinkling on the other.
To make the caramel sauce: Add soaked dates, almond butter and coconut water to a blender and blend until smooth.
To assemble: simply pour caramel sauce over pancake stack and top with caramelised banana and any other toppings you desire. Enjoy!